Devon's Award-Winning Chili

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Per recipe as printed...terrific!
Personal info...I omitted kidney beans. Don't like texture.
Ground pepper flakes in a small coffee bean grinder.

Bottom line...flavor, aroma, etc., etc. are terrific. REecipe is easy to make and not expensive.
Annie , Fremont , CA

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I think this is a phenomenal recipe.It is melt in your mouth deliciousness! I love spicy food but I had to eat half the container of sour cream to handle the heat, so I am going to make this with 1/4 of the hot pepper seasonings. It was the perfect chili consistency.

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My family and I can't get enough of this chili! I season it with cayenne and pepper flakes to our liking. I also use one whole can of san marzano tomatoes and just the tomatoes from a second can, breaking them up with my hand. I won't use anything but the brisket. Expecting a NorEaster tonight with 6-10 inches of snow and will have the ingredients to make this for a snowy day tomorrow! And it's only October 29th! Thanks to Ina and Devon for a great chili recipe!

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I won the chili bake off for our church anual chili feed.

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A good chili. I used a chuck roast like others did because of availabilty. Loved the cilantro and will use it again. Couldn't taste the coffee (and was way too strong to drink. Not sure why you use it. I won't again. At first I cut the cayenne and pepper flakes in half because of reviews said it was too spicy. I used dried beans that I soaked about 15hrs. Added the beans after the 3 hrs w/the beef and coffee simmering. After some time the juices and coffee were evaporating, so I added some water. Simmered more for 6 hrs. It seemed to make the chili not as spicy as I like. I ended up using more then the recipe called for. I'll stick with my recipe but will add the cilantro.

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Very good recipe! I cut out the red pepper flakes and only use a pinch of cayenne, otherwise it's to hot for us. I also use a bottle of dark beer to bring the consistency up to more of a chili vs. a stew. I use only one can of beans, instead of two. If I'm going to spend the money on brisket, I want to taste it in every bite! I simmer it low and slow and it's the best chili we have all year!

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This recipe is delicious. I would liken the consistency to a hearty stew but the chili taste is definitely there. However, it was VERY spicy and my fiance couldn't handle it, so I had 8 servings of chili all to myself. I would recommend doing teaspoons of the cayenne pepper and red pepper flakes, but all other spices the same. I think that would keep the classic chili taste but making it more palatable for most people.

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Spectacular chilli. One disagreement..recipe says to "quickly" brown the beef. As with most recipes, the key is to take your time and make sure you get good carmelization on the meat on all sides. Its worth the time. I may try some chocolate in it next time during the last hour with the coffee. Thinking Mole!

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My first chilli ever and my friends absolutely love it and want the recipe! Not difficult to do for a full time working mom.

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This is very good chili. I only made a few changes...Seems as though 5 lbs of meat would be WAY too much. I used 2.5 pounds beef stew meat. Worked great, easy to use, and tasted great. I also reduced the spices in about 1/2 and it still had quite a kick to it. I like spicy, and this for me was about right even with reduction in spices. Definitely reduce the heat if you are cooking this for a crowd. Also used two 24 oz cans petite diced tomatoes with the juice. The chili was a good consistency, and did not find it too runny as some other posters had thought. Made for an office Cinco De Mayo party, and every bit was eaten! As usual, Ina is on point!!